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Recipe by Julie Moraes
1 pound wild caught shrimp, you can leave peels on or take off prior to cooking (16-20 count)
1 cup Jasmine rice rinsed
1/4 cup butter
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon black pepper
1 pinch cayenne pepper or to taste (optional)
1 pinch tumeric
1 1/2 cups chicken broth
4 cloves garlic minced
Juice of 1 lemon, Plus another lemon cut in wedges for garnish.
Combine all ingredients in your pressure cooker, layering the shrimp on the top.
Secure lid and cook under pressure (high if you have a choice) for 5 minutes.
Quickly depressurize according to manufactures instructions.
Serve with lemon wedges.
Adding a pinch of baking soda helps onions to carmelize much faster by raising their pH level.
A higher pH level speeds up the Maillard reaction which is responsible for the browning of the sugars in food. It can increase the browning rate by over 50%, and it doesn't take much!
Use a top quality fry pan that has superior heat distribution like the Swiss Diamond Pans. A Best seller & staff favorite!
MomsEveryday.com is here to make Mom's life easier!
Makes 8 servings, approximately 100 calories in each serving.
4 cups diced chicken breast or 1 pound ground chicken or turkey
8 cups chicken stock
1 large leek, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
2 tablespoons olive oil, divided
1 teaspoon Cumin
½ teaspoon Coriander
10 jalapeno peppers, seeds removed & diced.
Salt & Pepper to taste.
Method: Heat 1 tablespoon olive oil in large sauté pan over medium/high heat, add chicken
(season with a pinch of salt & pepper) cook until lightly browned. Remove meat from pan.
Add 1 tablespoon olive oil to pan and add leeks & bell peppers, sauté for a few minutes. Add chicken stock to large pot. Add cumin & coriander then whisk. Add all the veggies & chicken into the large pot. Add jalapenos and simmer until veggies are tender. Season with salt & pepper to taste.
Swiss Diamond 5.8 Quart Saute Pan
Staub Cast Iron Pot
Progressive Measuring Spoons
Stainless Steel Whisk
Smokey Chipolte Cheese Burgers
Recipe by: Julie Moraes
Makes 4 burgers
Four 8 oz Burger patties, 80/20 (ground chuck)
Season the burgers on both sides with the smoked sea salt and fresh cracked black pepper. Cook on a high heat grill on each side 3 minutes for medium rare or 4 minutes for medium. Place two slices of cheese on top and melt. Brush the buns with soft butter and toast until golden brown. On the bottom of the bun place 2 tbl of the Chipolte mayo, red onion, lettuce and bread & butter pickles. Place the burger on top and finish with a tomato slice.
(Recipe adapted by CookingClassy.com)
Makes 8 Tacos
1 1/2 lbs boneless salmon, skinned and sliced into 3 equal portions
1 Tbsp olive oil, plus more for grill
1 Tbsp fresh lime juice
1 tsp Chili powder
3/4 tsp Ground Cumin
3/4 tsp Onion Powder
1/2 tsp Smoked Paprika
1/2 tsp Ground Coriander
1/2 tsp Salt, then more to taste
1/2 tsp Freshly Ground Black Pepper
2 Medium Avocados (ripe but semi-firm) peeled, cored and diced.
1 Mango diced.
1/3 Cup small diced red onion, run under cool water to remove harsh bite and drain.
3 Tbsp chopped cilantro
1 jalapeno, seeded and minced
1 clove garlic, minced
2 Tbsp fresh lime juice
1 Tbsp olive oil
Salt and freshly ground black pepper
8 Six inch corn or flour tortillas, warmed.
2 cups thinly sliced red or green cabbage
1/2 cup crumbled Cotija cheese
For the salmon:
Preheat a gas or stove top grill pan over medium-high heat. (You can even cook in saute pan)
In a mixing bowl whisk together olive oil, lime juice,
chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black
pepper. Evenly rub mixture over both sides of salmon .
Brush grill lightly with oil, place salmon on grill and cook, rotating once halfway through cooking, until cooked through, about 3 minutes per side.
Meanwhile, prepare avocado salsa.
In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime
juice, and olive oil while seasoning with salt and pepper to taste.
To assemble tacos:
Break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa
and Cotija cheese. Serve with extra lime slices if desired.
Fermented Dill Pickles
Using A Fermentation Pot
Use the following quantities for each gallon capacity of your container.
4 lbs. of 4-inch pickling cucumbers
2 Tbsp. dill seed or 4 to 5 heads fresh dill weed
½ cup salt
¼ cup white vinegar (5% acidity)
8 cups water
3 cloves garlic
2 dried red peppers (optional)
2 tsp. whole mixed pickling spices
Wash cucumbers. Cut 1/16-inch slice off blossom end and discard.
Leave ¼ inch of stem attached.
Place half of dill and spices on bottom of fermenting pot.
Add cucumbers, remaining dill, and spices.
Dissolve salt in vinegar and water and pour over cucumbers.
Add suitable cover and weight.
Store where temperature is between 70° and 75° F for about 3 to 4 weeks while fermenting. Temperatures of 55° to 65° F are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80° F, or pickles will become too soft during fermentation. Fermenting pickles cure slowly.
Check the container several times a week and promptly remove surface scum or mold. Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them and start over.
Fully fermented pickles may be stored in their original containers for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill clean canning jars with pickles and hot brine, leaving a ½-inch head space. Adjust lids and process as below, or use the low-temperature pasteurization treatment.
Recommended process for canning dill pickles.
Boiling water bath
Pints: 15 minutes
Quarts: 20 minutes
Don't waste those left over fresh herbs! Learn how to quickly dry them in the microwave!
Check out this video tutorial.
6. Keep yeast stored in the freezer to slow deterioration. Because yeast is a living organism the expiration date should be observed.
7. Baking powder & baking soda – Do replace regularly, toss after 6 months despite the 1 year shelf life claimed by manufacturers
8. Olive Oil - Check the Harvest date printed on the label. Some labels cite an expiration date, which producers typically calculate as 18 months from harvesting. Shelf life: Unopened 1 year, Opened 3 months. Store in dark cupboard away from sunlight.
9. Vinegars - Long lasting shelf life. Most vinegars contain about 5% acetic acid, which (along with pasteurization) prevents the growth of harmful bacteria, and will last indefinitely.
Don't know how to get started with heritage grains? We can help!
After researching heritage grains for a recent post, I felt pretty inspired to try them. The results have been delicious, and I love the new textures and flavors they add to my food routine.
As I said, I’m a wheat enthusiast, and my bread machine sees activity about once a week, anyway. A heritage-grain loaf seemed like a tasty, unintimidating way to branch out. It’s possible to bake bread with alternative flours, but that seemed like a more delicate, trial-and-error based process, so I decided to bake a wheat-based loaf with whole, heritage grains added in.
Premixed bread additives are available, but I like the idea of making it from scratch. Supermarket bulk bins are an inexpensive way to put together your own blend. Armed with lists of grains like spelt, kamut, and emmer, along with this helpful base recipe, I hastened to the closest bulk aisle.
Some ingredients I planned to include were unavailable, and some unexpected ingredients (like pumpkin seeds) sounded too tasty to pass up. I didn’t bother to measure anything; I just scooped or poured a portion that looked about right. The great thing about a grain additive is that proportions aren’t too important. You can customize your blend to your particular taste.
The whole experience was fun—like I was a grain-mad scientist mixing and pouring in her lab. And when I got to the checkout with my multitude of bulk bin baggies, I was surprised to find that I had spent only $12 on 2 quarts of blend. Premixed blends cost over twice that much!
Below you'll find the components I used for my grain blend. Feel free to swap ingredients to include your own favorites. I've also included a basic bread machine recipe that incorporates the blend. I hope it makes a good jumping-off point for your own grainy experiments.
1 cup rye flakes
1 cup kamut flakes
1 cup whole oat berries
1 cup millet
1 cup barley flakes
1 cup five-grain cereal
1⁄2 cup flax seed, ground (I ground mine in a bladed coffee grinder)
1⁄2 cup chia seeds
1/2 cup pumpkin seeds
1⁄2 cup poppy seed
1⁄2 cup sesame seeds
1⁄2 cup sunflower seeds
Combine all ingredients in an airtight container and shake to combine. Shake again before using.
To use mixture with any bread recipe, substitute 2 tbsp Heritage Grain Blend per 1 cup of flour.
You can also soak the grains to render them softer and chewier. To do so, combine 1 cup hot water and 2/3 cup of the mixture. Soak covered overnight. When using soaked grains, be sure to subtract 1 cup liquid and 2/3 cup flour from bread recipe.
Makes a 12-slice loaf
Unsalted butter, cubed
2 2/3 cups
Heritage grain blend
2 1/2 tsp
1. In your bread machine pan, combine the following ingredients, in order, at room temperature.
2. Select white or basic function. Select light crust option.
3. At end of cycle, remove baked bread from the pan. Allow to cool on a wire rack.
The loaf turned out soft and light, yet had a slight crunchy chew that I associate with much denser breads. It would be fine for sandwiches, but most of the folks at Habitat liked spread with soft butter, which allowed the flavor of the grain blend to shine.
I hope you try your own multigrain blends!
Whether you're a recent graduate moving into your own apartment, or a newlywed settling into your first home, you will need the right equipment to get through the first few months-or even years.
Check out this list for all the kitchen essentials we love! Come into Habitat Housewares today to find all these kitchen essentials! Or shop right on our website where you can shop form the convience of your own home! You can have items shipped directly to you or held in the store for pick up.
A GOOD SET OF SHARP KNIVES by Wüsthof, including a chef's knife, a paring knife, a slicing knife, and a bread knife and a magnetic knife bar, Knife block or knife guards to protect your knives from damage.
ALL-CLAD POTS- Small and large sauté pans, small and large lidded pots, and a large stockpot
ONE LARGE ALL-CLAD ROASTING PAN-You can make something small in a big one, but you can't make something big in a small one.
One medium and one large LE CREUSET ROUND DUTCH OVEN
KITCHENAID MIXER- Thare are many KitchenAid mixer attachments can replace numerous kitchen items!
A stack of SHEET PANS with a one-inch rim. Use them for roasting vegetables, baking cookies and brownies, and lots of other tasks.
By Megan O.
In recent months, you may have noticed these Cheerio's boxes in your cereal aisle. So-called "Ancient Grains," have experienced a surge in popularity in recent years. In reality, "Ancient Grains" are no more "ancient" than wheat.
We may not love the "Ancient Grains" title, but there's plenty to like about this food trend. They add diverse flavors to our cooking and baking, and are a rich source of protein, iron, vitamins, and nutrients. Many come to try heritage grains for heatlh reasons, but I think their great texture and flavor is reason enough to try these exciting foods!
"Ancient Grains" are no more ancient than common grains like wheat, oats, and barley. Some version of wheat first spread beyond the fertile crescent in 8000 BCE. What you may not know is that the grains we regularly consume are just a few one of the many grains cultivated throughout history.
Over time, wheat became the most popular of these grains, and achieved a sort of monopoly over the American palate. Until recently, for example, non-wheat flours were difficult to find in grocery stores. Because it has been farmed so extensively, modern wheat has been more altered from it's original form than many other grains. Whole grain enthusiasts see this lack of human tampering as a benefit.
Rather than "Ancient," I prefer to call these other grains "Heritage Grains." Despite wheat's increase in popularity, these unique crops were propogated by producers throughout the world. That's why we can enjoy them today.
EatingWell.com cites market reasearch firm Mintel, saying "Consumer data are pretty clear: around 22 percent of adults are trying to avoid gluten, creating an estimated $8.8 billion market that grew 63 percent between 2012 and 2014." At Habitat, we've certainly noticed the rise in customers who have declared war on wheat.
The surge in gluten-free shoppers created a need for alternative grains, some of which are gluten-free. Now, these lesser-known heritage grains have risen to new popularity in their own right.
This is by no means a full list of grains. Feel free to continue your exploration of other heritage options.
We transcribe some of these descriptions from Melissa Clark's wonderful article from the New York Times, which you can find here.
WHEAT BERRIES Whole kernels of wheat, with the bran intact. Depending upon the variety of wheat, wheat berries can run from mild and starchy in flavor to earthy and mineral.
EINKORN The oldest precursor to wheat, einkorn was cultivated approximately 12,000 years ago. It has tiny, ricelike, narrow, pleasingly chewy berries that are nutty in flavor.
SPELT A large, pale-colored, starchy ancient wheat ancestor with a gentle nutty, herbal flavor. Spelt (shown) is best in risotto, porridges and grain-and-meat balls, where its starchiness acts as a binder. Spelt flour is often used in breads that some people with gluten sensitivities can tolerate.
EMMER Another ancient relative of wheat, emmer is a direct ancestor of durum wheat. These are medium-size and deeply colored berries, with a richer, earthier flavor than spelt. Emmer flour is excellent for pasta.
KAMUT This ancient wheat variety has a golden color, mild flavor and a plump, elongated berry that holds its shape well, so it is particularly suited to using in soups.
FREEKEH Freekeh refers to a process rather than a type of grain. They are immature green wheat kernels that have been smoked. They are chewier than other wheat berries, with a pronounced grassy, smoky flavor.
RYE BERRIES These are similar to wheat berries, but with a spicier, richer flavor.
SORGHUM These small grains have a soft, starchy texture and slightly sweet flavor. You can pop them like popcorn, though the grains are a lot smaller than corn kernels. Sorghum is gluten-free.
BARLEY Most barley is sold pearled — that is, with the outer layer of bran removed. Whole grain (unpearled) barley has the nutritious bran intact, which makes it chewy and rich in flavor.
TEFF Ethiopian in origin, teff is high in dietary fiber and iron. It provides both calcium and protein. It is cooked much like quinoa or millet, but because the seeds are much smaller, it cooks faster
QUINOA First grown in the Andes region of South America, it is grown for it's edible seeds, which vary in color by variety. Quinoa is a complete protein containing all nine essential amino acids. It's light and fluffy in texture.
MILLET Although we mostly associate it with bird seed, it’s a staple for many people around the world. Its light, delicate flavor makes it perfect hot as a breakfast cereal or served up pilaf-style as a side dish.
By Kathy B.
Adapted from Betty Crocker “Cookie Butter” recipe
On a California vacation, Habitat Employee Kathy B. discovered Trader Joe's Cookie Butter. After her stash ran out, she was determined to make her own. Try her recipe in your food processor.
18 oz of your favorite biscuit cookies (Kathy used gingersnaps)
2 tbsp. packed brown sugar
5 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1 tbsp. molasses
2 tbsp. vegetable oil
1 c water
In a large food processor, process cookies into fine crumbs. Add brown sugar, cinnamon, nutmeg, and vanilla; process until blended. Continue to process while adding molasses and oil through the feeder tube.
With processor running, add water bit by bit until the mixture takes on the desired, creamy texture. (You might not use all of the water.) The texture should be about the same as peanut butter.
Pour cookie butter into an airtight container and seal. Store in the refrigerator.
It may surprise you to learn that the quintessential Irish meal is more Irish-American. Like many aspects of St. Patrick’s Day, corned beef and cabbage came about when Irish immigrants came to the United States.
In New York City, members of the Irish working class frequented Jewish delis and lunch carts, and it was there that they first tasted corned beef. The salty beef tasted a little like Irish bacon, and was seen as a tasty and cheaper alternative to pork. And while Irish potatoes were certainly available in the United States, cabbage offered a more cost-effective alternative to cash-strapped Irish families. Cooked in the same pot, the spiced, salty beef flavored the plain cabbage, creating a simple, hearty dish.
After taking off among New York City’s Irish community, corned beef and cabbage found fans across the country. It was the perfect dish—cheap, easy to cook and hard to overcook. It was even served at President Lincoln’s inauguration dinner in 1862.
Far from being as Irish as a shamrock field, this St. Patrick’s Day classic is as American as apple pie.
Pressure Cooker Corned Beef and Cabbage
For a 6 - 8 Quart Pressure Cooker
For corned beef and vegetables:
2 cups water
2 cups beer
3-5 lbs point cut corned beef brisket (Corned beef will shrink by as much as 50% during cooking, so plan accordingly)
3 garlic cloves, quartered
2 bay leaves
4 carrots, cut into 3 inch pieces
1 head cabbage, cut into 6 wedges
6 peeled and quartered potatoes
3 peeled and quartered turnips
For optional Horseradish Sour Cream:
1 cup sour cream
1/4 cup prepared horseradish
1 teaspoon Dijon mustard
Optional: Blend sour cream, horseradish, and mustard. Refrigerate.
Pour water and beer into pressure cooker.
Add brisket; over high heat, bring water to a rolling boil.
Skim residue from surface.
Add garlic and bay leaves and secure lid.
Over high heat, bring to high pressure.
Reduce heat to maintain high pressure and cook 1 hr 15 minutes.
Release pressure according to manufacturer's directions and remove lid.
Add vegetables to brisket and liquid, stirring gently.
Secure lid. Over high heat, bring steam to high pressure.
Reduce heat to maintain high pressure and cook 6 minutes.
Release pressure according to manufacturer's directions and remove lid.
Transfer corned beef to a cutting board and across the grain. Arrange with vegetables on a platter and serve.
*Key warning: Do not exceed maximum fill line inside your pressure cooker.
Yuck. If your nonstick skillet has visible wear like this one, no amount of effort will bring it back. Come by Habitat, and we'll help you find a great price on a new one.
If your nonstick skillets are in good condition, here's how to preserve them:
1. Don't use metal utensils. You can pierce the nonstick coating, which will hurt its ability to release. Over time, these scratches weaken the integrity of the pan, and will cause peeling and flaking. Instead, try nylon or silicone tools.
2. Rub about a teaspoon of oil or butter on a cold pan each time you use it. This causes the lubricant to adhere to the pan while cooking.
3. Don't use PAM or other spray oils in your nonstick pan. Soy lecithin in the spray will cause a sticky, pasty buildup that is very difficult to remove.
4. Don't use your nonstick cookware over high heat. High heat can crack and burn the nonstick coating of your pan.
5. Don't put your nonstick cookware in the dishwasher. The high temperatures and harsh detergents will degrade the surface. A good nonstick pan is very easy to clean by hand, anyway. Use dish soap and hot water. Use a washcloth or plastic scrubby--never steel wool.
6. If you nest your nonstick pans in your cupboard, tuck a pretty napkin between them to keep them from scratching one another.
I confess, when I started cooking, it wasn't pretty. Get me started on a omelette, and I turned into all three stooges in one, hurtling around my kitchen on one scrambled mission after another. I generally checked to make sure I had all the ingredients...somewhere...but they were scattered across my kitchen or hidden in the pantry.
Thinking I was ready to begin, I would read the first item in the list of instructions and follow it, usually turning on the stove beneath an empty pan. Then, already slightly panicked by my endangered pan, I would embark on my quest for olive oil, only to find that when I returned, the pan was too hot. My oil would smoke before I've even located my ingredients, ensuring an omelette of questionable quality.
In other cases, I would begin a recipe for dinner at 6 p.m., only to realize that it required four hours to complete. At this point, I generally gave up the fight and ordered a pizza.
If this sounds like you in the kitchen, two simple tips helped me greatly. They can make your cooking a smooth, relaxing process, rather than a panicked charge.
Tip #1: Read your recipe completely, twice. Make a note of the time required to complete the dish.
Tip #2: Use "Mise en place" [MEEZ ahn plahs]. Mise en place, common in restaurant kitchens, is a French term referring to having all the ingredients necessary for a dish, prepared, measured, and ready to combine up to the point of cooking. Before the heat is turned on, put all your ingredients and equipment on the counter. Then complete all the chopping and measuring, placing each prepared component in a small bowl. That way, when you're ready to begin cooking, you can focus on the process, rather than racing around, performing last-second tasks.
Good luck and happy cooking!